I grew up on the east coast (Upper New York State). We often went to Italian
restaurants and many of my boyhood friends were Italian. I recall most of
their mom's used very thin spaghetti then and we also had it when we dined
out. Now I can't find the same very thin stuff. I've tried most major
supermarkets here in Chicago Land and while different pastas are marked thin
or even "angle hair" they aren't really very thin when cooked. Can anyone
recommend a brand etc? Obviously the thinner the better. Thanks guy/gals.

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God Bless America

Josh The Bad Bear